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Ingredients
- For the cake
- 125g unsalted butter, softened
- 230g caster sugar
- 3 eggs, separated
- 250g plain yoghurt
- 1 tbsp rose water
- 1/2 tsp lime zest
- 125g plain flour
- 2 tsp baking powder
- 55g ground almonds
- 125g semolina
- For the syrup
- 300g sugar
- 1 cup water
- 1 tbsp rosewater
Method
For the cake
Cream butter and sugar. Whisk together yolks, yoghurt, rose water and zest, and combine with creamed butter and sugar mix.
Sift flour and baking powder, mix with almonds and semolina, and then stir into wet mix.
Whisk whites to soft peaks. Fold into other ingredients.
Bake in a 30cm x 20cm tray at 180C for 35-45 minutes. Pour warm syrup over warm cake, giving cake time to absorb syrup before adding more.
For the syrup
Dissolve sugar in water over moderate heat. Boil for 2-3 minutes. Cool and then add rosewater. Use warm.
Serve the cake with a couple of pieces of fresh peach and pistachio and halva ice-cream ( Stephanie's recipe for Halva ice-cream features on cuisine.com.au).
